Anna and I decided to meet for dinner outside of the city last weekend. We ventured out to Reston, Virginia to try out Red’s Table, a new spot run by three brothers who grew up in the area.
Matthew, Patrick and Ryan loved the community feel they grew up with around South Lakes Village Center. They decided to carry that vibe to Red’s Table.
I didn’t really know what to expect before arriving. But right when Anna and I walked through the doors, we instantly felt the welcoming, modern ambiance.
The brothers aim to ensure people from all over feel welcome at the restaurant – from professionals living in D.C. to families in Northern Virginia.
Ryan explained to us how the restaurant adapts to the community. When they first opened, a few locals perused the menu and thought it was too fancy for the simple weeknight meal they were looking for. The brothers heard this and altered the menu to make diners like them feel more included.
We sat on the enclosed patio, which felt like it would be a perfect hangout spot in the summer by the lake. A basket of hot, fluffy biscuits awaited our arrival, and we soon learned that all of the bread products are made in-house. Yum!
Since Red’s Table sources all of its food from regional growers and producers, I knew it would be an authentic experience.
I was excited to taste some of Northern Virginia’s culture here. We began with the Cheese Fonduta.
A hot skillet held thick, bubbling cheese melted with house-made chicken sausage and mixed pickles. We ripped off steaming pieces of fried bread and quickly scooped up all of the delicious fondue.
We decided to split the Toscano Kale & Brussel Sprout Salad and the Pumpernickel Pappardelle for dinner. The salad was light and citrusy, with thick shrimp scattered on top.
I’ve actually never had pumpernickel noodles. They’re thicker than other pastas I’ve tried, and have a more robust, earthy taste. The sweeter butternut cream sauce balanced out the dish, and I liked the crunchy pine nuts on top. A unique spin on homemade pesto pasta.
For dessert, our attentive waitress Jennifer convinced us to try the homemade milton ice cream. We hadn’t had homemade ice cream since summer 2010, so we were surprised by how soft and packed with flavor it was. One scoop was not enough.
I’ll have to come back in the summer when the back patio and front porch are open. Or to watch some March Madness, since they’ll have a special happy hour menu just for that. Or in April, when they’re hosting a beer dinner with a local brewery. Red’s Table does a great job of connecting with the broader food scene, while still keeping the place comfortable for all.
Travelaine partnered with Red’s Table for this article. While this review was written independently, we were hosted by the company.